Cook your mushrooms in 1 T margarine over medium heat in a skillet for about 10 minutes, set aside.

Powder the raw cashews in a grinder, blender, or processor, then blend with 1 c veggie stock until smooth and creamy. Set aside.

In a heavy-bottomed stock pot, heat other T of margarine over medium high heat and cook onion, cauliflower, and garlic for 10 minutes (careful not to burn the garlic).

Add thyme, the rest of your veggie broth and the creamy cashew mix, bring to a boil, then reduce to a simmer and cook for 15 minutes.

Blend until smooth with an immersion blender (if you don’t have one, you can do this in batches in a regular blender, just let it cool a bit, and be sure to remove the plastic piece in the center of your blender’s lid to let steam escape, and then cover it with a dish towel so you don’t end up with hot soup everywhere).

Add the diced Yukons to your smooth soup and cook over low heat (simmering) for 45 minutes (this will cook the potatoes).

Finally, stir in your cooked mushrooms and the liquid smoke. Serve with a little sea salt with fresh ground pepper on top of each bowl.